Chocolate Chocolate Chip Bundt Cake

Holy moly, can you believe it’s Thanksgiving week? I’m not sure it’ll actually hit me until I’m sitting down to a plate filled with turkey and as many sides as I can manage to drench in gravy. This year, Robert and I are doing something a little different. We’re staying right here in our home in Chicago. As much as we’d love to be with our families in Kansas City (his) or Vermont (mine), we’re looking forward to four straight days of cozy and calm. We’re going to cook our very own feast (my first time cooking Thanksgiving and a whole turkey) and our friend Jenni will join us for Turkey Day.

As we head into this holiday season, there’s something I should confess. Pie is great and all, but dessert isn’t truly dessert to me unless chocolate is involved. (I am my mother’s daughter through and through). If you’re sending out a virtual amen on the dessert-must-contain-chocolate point then this is a fantastic cake even the most die-hard pie fanatics will adore. It’s rich without being too decadent. It’s a perfect way to wrap up a perfectly satisfying meal as you head dreamily into your food-induced coma. Sweet dreams, indeed. Chocolate Chocolate Chip Bundt Cake

Makes 1 Cake

Ingredients

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

3/4 tsp salt

1/2 cup whole milk

4 oz sour cream (1/2 cup)

1 cup unsalted butter at room temperature

1 1/2 cups sugar

4 eggs

1 tsp vanilla extract

1 cup semi-sweet chocolate chips

Powdered sugar, for dusting

Preparation

Preheat oven to 325 degrees. Grease or butter a bundt pan and set aside

In a large bowl, combine flour, cocoa powder, baking soda, and salt. Whisk to combine

In a small bowl, mix together milk and sour cream.

In a mixer, cream butter and sugar until light and fluffy. Add eggs 1 at a time, beating after each addition. Add vanilla. With the mixer speed on low, alternate between adding the flour mixture and milk mixture, beginning and ending with the flour. Fold in chocolate chips.

Pour batter into prepared pan.

Bake 50-60 minutes, until tester comes out clean. Cool on a wire rack and invert cake. Once cake has cooled, dust with powdered sugar.